FROG & MONKEY RESTAURANT

Name: FROG & MONKEY RESTAURANT
Address: 411 N DONNELLY ST, MOUNT DORA, FL, 32757, US
Rating: 0

411 N DONNELLY ST, MOUNT DORA, FL 32757

License #4502069

🍽️ American ℹ️

0 Grade F / 100

Failing Health Score

How is this score calculated? →

Latest inspection

October 27, 2026 · 18 findings · 1 critical

Routine - Food

View inspection data

Need help reading this?

Newest inspection first. Red dots matter most.

The score is the shortcut, but the inspection timeline is the proof. Start with the newest visit, then scan for repeat critical or major findings.

Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

FROG & MONKEY RESTAURANT in MOUNT DORA currently holds an InspectFL Health Score of 0 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 9 times from Florida DBPR, with the most recent inspection on October 27, 2026. Across those visits, inspectors documented 107 total violations — 21 critical, 22 major, 64 minor.

How to read this page

Start with the newest inspection

Use the score as a shortcut, then verify the latest DBPR record and nearby options.

Latest inspection ↓ Official DBPR ↗ Compare nearby ↓

Record snapshot

What stands out in this inspection history

Use this as context before you scroll through every inspection.

Inspections on file

Clean inspections

Callback visits

Latest clean pass

None on file yet

The latest inspection on October 27, 2026 shows 18 observation rows: 1 critical, 3 major, and 14 minor.

Official recordInspection data quality

DBPR source + data confidenceWhat’s powering this page

Official source: DBPR

Inspection coverage

100%

Inspector notes

107

Coverage note

Inspector notes linked where available

InspectFL turns public DBPR records into a scan-friendly timeline. Use the official DBPR link when you want to verify the newest inspection at the source. InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When exact inspector notes are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.

What you’ll see here

•Inspector notes appear inline when available.
•The official DBPR inspection timeline still stays visible, even on pages with zero violations or zero inspector notes.

Map + verificationLocation + actions

Open the place or verify the recordSee the place, then share or verify

Open in Google Maps ↗ Open in Apple Maps ↗

DBPR

Community reaction

What do locals think?

Use the inspection history as the starting point, then compare it with real diner feedback. Vote first, then add what you actually saw.

Community pulse

Would you eat here?

FROG & MONKEY RESTAURANT has a rough inspection history. Would you risk it?

F record

A rough inspection history changes the conversation. This vote is a quick read on community trust.

Join the discussion

Seen this place in person? Share what stood out — cleanliness, food handling, service, or whether the inspection record matches the real experience.

Add your take in under a minute

or comment with email

Also send the weekly restaurant roundup

Loading comments…

*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

Inspection timeline

Inspection History

Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.

Critical Major Minor

Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.

Disposition: Inspection Completed - No Further Action
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Per operator less than 4 hours. Move to walk in for quick cooling Cut tomatoes (47F - Cold Holding); Shredded Cheese (50F - Cold Holding)
[10-01-5] In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. In flour container. Operator removed.
[13-07-4] Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Cook at cook line.
[14-42-4] Hood filter missing from automatic fire suppression/exhaust system.
[21-38-4] Wiping cloth sanitizing solution stored on the floor. Operator doubled the bucket.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in freezer gaskets at the end of cook line.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. Plastic containers on dish rack.
[31A-09-4] Handwash sink not accessible for employee use at all times. Spoons in hand washing sink. Operator removed.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Operator replaced.
[36-73-4] Floor soiled/has accumulation of debris. Floor under three compartment sink.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Wall by flat top grill in the kitchen. Operator cleaned.
[10-20-4] In-use tongs stored on equipment door handle between uses. On oven handle. Operator removed.
[36-22-4] Floor area(s) covered with standing water. In walk in cooler.
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
[02D-01-5] Working containers of food removed from original container not identified by common name. Flour in container at cook line. Operator labeled.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Reach in freezer interior at the end of cook line.
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. At cook line 128F. Operator removed water.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. White cutting board on prep table.

Disposition: Warning Issued
[51-11-4] Carbon dioxide/helium tanks not adequately secured in ice machine room
[36-34-5] Ceiling/duct work and vents soiled with accumulated food debris, grease, dust, or mold-like substance. Also no longer smooth and cleanable over cold tables in kitchen
[06-09-1] Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Salmon
[35A-03-4] Dead roaches on premises. 1 walk in freezer 1 in server area
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
[36-22-4] Floor area(s) covered with standing water walk in freezer
[14-42-4] Hood filter missing from automatic fire suppression/exhaust system.
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. 124°f
[33-38-4] No waste receptacle installed at handwash sink provided with disposable towels in kitchen
[29-08-4] Plumbing system in disrepair. 3 comp sink not holding water
[21-44-1] Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles on floor under soup well
[22-42-4] Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. 0ppm will not hold water
[22-41-4] Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0ppm 50ppm
[12A-13-4] Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
[22-45-4] Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Dish machine and 3 compartment not working 0ppm dishwasher 3 compartment wont hold water
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw over ready to eat raw beef over cooked pretzels reach in freezer
[01B-03-5] Stop Sale issued due to adulteration of food product. Thawed salmon in reduced oxygen package
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. fresh garlic in oil (51F - Cold Holding) raw chicken (57F - Cold Holding)
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Per operator less than 4 hours heavy cream (49F - Cold Holding) cut lettuce (51F - Cold Holding) tangler (94F - Cold Holding) onion soup (51F - Cold Holding) raw lamb burger (51F - Cold Holding) More than 4 hours per operator raw chicken (57F - Cold Holding) fresh garlic in oil (51F - Cold Holding)
[03D-15-4] Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Sealed pan cooked onions cooling Cooked wings cook cooling sealed stacked high
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards kitchen Interior stand up freezer
[52-01-4] Identity of food or food product misrepresented. Philly advertised as Rib Eye establishment is serving "beef"
[22-38-5] No sanitizer of any kind available for warewashing. Only use single-service items to serve food to customers until sanitizer is available for warewashing.
[53B-13-5] Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
[41-17-4] Squeeze bottle containing pink toxic substance not labeled near 3 comp sink

Disposition: Met Inspection Standards
[32-04-4] Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. - womens restroom
[51-11-4] Carbon dioxide/helium tanks not adequately secured. - tank stored next to bag n box rack.
[50-09-4] Current Hotel and Restaurant license not displayed.
[13-04-4] Employee with no beard guard/restraint while engaging in food preparation.
[14-11-5] Equipment in poor repair. - gasket on cold holding unit across fryers.
[36-17-5] Floor tiles missing and/or in disrepair. - kitchen
[08B-38-4] Food stored on floor. - cooking oil in dry storage area.
[14-42-4] Hood filter missing from automatic fire suppression/exhaust system.
[14-69-4] Ice buildup in reach-in freezer. - white chest freezer
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - exterior of cooking equipment in kitchen - hood filters -drain under hand sink.
[16-46-4] Old labels stuck to food containers after cleaning.
[24-18-4] Silverware/utensils stored upright with the food-contact surface up. - forks and knives stored handle end down.
[06-01-5] Time/temperature control for safety food thawed in an improper manner. - raw ground beef in standing water.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust.
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. -Raw ground beef over raw pork belly
[08A-17-6] Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. -Raw chicken stored over raw salmon and tortilla in GE freezer.
[41-10-4] Toxic substance/chemical improperly stored. - spray febreze stored next to ketchup and plastic cups. - stainless cleaner stored next to clean slicer.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. - white cutting board at salad station and cooks line. - sandwich press
[31A-11-4] Handwash sink used for purposes other than handwashing. -gallon bleach stored in hand sink next to 3 compartment sink.
[53A-05-6] No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/